Recipe information
Yield
makes 2 1/2 cups
Ingredients
2 1/2 cups whole unblanched almonds
1/4 cup sugar
1 1/2 teaspoons coarse salt
1 teaspoon cayenne pepper
1 tablespoon honey
1 teaspoon olive oil
1 tablespoon water
Preparation
Step 1
Preheat oven to 350°F. Spread almonds in a single layer on a rimmed baking sheet; toast until fragrant, tossing halfway through, about 10 minutes. In a large bowl, combine sugar, salt, and cayenne pepper.
Step 2
In a large skillet over medium heat, cook honey, oil, and the water, stirring until combined, about 1 minute. Add almonds; toss to coat.
Step 3
Transfer almonds to sugar mixture (do not scrape extra glaze into bowl); toss to coat. Spread almonds on a waxed paper–lined baking sheet and let cool. Nuts can be stored up to 2 weeks at room temperature in an airtight container.
Everyday Food: Fresh Flavor Fast by Martha Stewart Living Magazine. Copyright © 2010 by Martha Stewart Living Magazine. Published by the Crown Publishing Group. All Rights Reserved.
Martha Stewart Living magazine was first published in 1990. Over the years, more than two dozen books have been published by the magazines editors.
Martha Stewart is the author of dozens of best-selling books on cooking, entertaining, gardening, weddings, and decorating. She is the host of The Martha Stewart Show, the successful daily syndicated television show.
